Ingredients
2 tablespoons olive oil
1 large onion, diced
2 large sweet potatoes, peeled and cubed
1.5 cups red lentils, rinsed
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
6 cups vegetable broth
1 tablespoon lemon juice
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
Step 1: Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until translucent and soft.
Step 2: Stir in the garlic, ginger, turmeric, cumin, and smoked paprika. Cook for 1 minute until fragrant, ensuring the spices do not burn.
Step 3: Add the cubed sweet potatoes and red lentils to the pot. Stir well to coat them in the aromatic spice mixture.
Step 4: Pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes and lentils are tender.
Step 5: Use an immersion blender to partially blend the soup to your desired consistency. Leave some chunks for texture or blend until completely smooth.
Step 6: Stir in the lemon juice and season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Notes
For a creamier finish, add a splash of coconut milk at the end. This soup freezes exceptionally well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 285 kcal
- Sugar: 7g
- Sodium: 450mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg